From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup

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15.8.13

PEACHY CHEESE TART – SAJTOS BARACKOS LEVELES TÉSZTA

The peaches were magnificent this year. We sure will miss the peach tree when the kids move into their new house. Amongst the many fruit trees on our property the one tree we lack is a peach tree. The old tree died a couple of years ago and the new one is too young. So we have been relying on Leilah and Simone’s peach tree. I think they will miss it too. Leilah said when they landscape the new property they will have to put in a peach tree. But you know how it is with these new homes, big house, small yard. Hopefully our new tree will start producing soon.

Very delicious! This recipe is my own creation and the reason I gave it a Hungarian title is because the pastry is Hungarian and the cheese component is túró inspired. I already made a tart with commercial puff pastry once, but I didn’t like the outcome so I went back to my flaky pastry. It is one of those túró replacement recipes, which you will need dry curd cottage cheese and block cream cheese for, otherwise it will not work. Regular cottage cheese or ricotta [even if drained] would be too runny.

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me

It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!